Cambodian Traditional Bamboo Soup Recipe
This Cambodian Traditional Bamboo Soup Recipe is very easy to make and absolutely delicious. Back home, we use mainly fresh bamboo shoots with cat fish or Tilapia for this soup.
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|3 cups of water + 3 cups of chicken broth|
|2 cups of cat fish or Tilapia cut to bite size|
|1 lbs (450 gram) of fresh bamboo shoots sliced thin (if you use fresh peel the outside off)|
|1/4 cup of raw rice wash set aside|
|11/2 tablespoon of prahok (I use American measuring spoon) not rice spoon|
|1 to 2 teaspoon of sugar (up to you)|
|1 tablespoon of knorr chicken powder|
|Fish sauce to your taste|
|Handful of chili leaves for garnish or|
|Handful of Saoum for garnish|
For Soup Paste (Kroeung)
|1 stalk of lemongrass cut to small pieces|
|2 pieces of rhizome (like finger roots)|
|4 cloves of garlic|
|1 teaspoon of salt|
In a mortar pestle pound the following ingredients together. Pound it to paste set aside
Directions to make Cambodian Traditional Bamboo Soup Recipe
- If you use fresh bamboo parboiled and wash with cold water because fresh bamboo taste kind of bitter
- In a soup pot boil the raw rice with water until the rice is soft then add chicken broth, kroeung, bamboo,
- Cook until the bamboo is soft
- Then add fish, prahok, sugar, chicken powder, msg, fish sauce to your taste continue to cook for 2 minutes until the flavor come together.
- Turn the heat off add chili leaves or Saoum for garnish
Serve hot with rice and red chili. It is best to find fresh bamboo for this recipe, but in Seattle we don’t have much luck with fresh bamboo or many of Khmer vegetables.
Related Recipe: Cambodian Stir fry Rice Pin noodle with Pork
Serving Size: 2
Calories Per Serving: 348